Episode 7 · MAPASGEN · PRO Material
Level: practical · Topic: nutrigenomics, taste genetics, personalised nutrition
This test is not a diagnosis and not a substitute for DNA analysis. It is a tool for self-observation: your answers point to likely variants of several key taste-related genes. After each question — a breakdown of what lies behind your choice at the molecular level.
Question 1. How do you feel about coriander (cilantro)? A) I love it — fresh, bright aroma B) Neutral — I don't notice anything particular C) I can't stand it — tastes like soap or chemicals |
Breakdown: Answer C indicates the presence of a functional allele of OR6A2. This receptor is highly sensitive to aldehydes (decenal, trans-2-decenal) that form the core of coriander's aroma. Carriers of the sensitive variant literally perceive a different smell — not 'herbal' but 'soapy' or 'chemical.' This is one of the best-documented genetic taste phenomena: the association was confirmed in a 2012 GWAS study of more than 25,000 participants (Eriksson et al., Flavour journal).
Question 2. How many cups of coffee do you drink daily — and when is your last one? A) 1–2, the last one before noon — otherwise I can't sleep B) 2–4, the last one by 3 pm C) 4 or more; I can drink in the evening with no effect on sleep |
Breakdown: Answer A is a marker of a slow caffeine metaboliser (CYP1A2 *1F). Caffeine clears slowly; the effect is long-lasting. Answer C points to a fast metaboliser (*1A): caffeine is broken down within 2–3 hours, requiring more for a sustained effect. In raw DNA data, look for SNP rs762551: allele A = fast metabolism, allele C = slow.
Question 3. How do you feel about broccoli, Brussels sprouts, grapefruit? A) Unbearably bitter — I can't eat them B) Slightly bitter but manageable C) I notice no bitterness at all |
Breakdown: Answer A suggests a supertaster — most likely a PAV/PAV genotype of TAS2R38 (both alleles 'sensitive'). Answer B indicates medium sensitivity, a PAV/AVI heterozygote. Answer C is a non-taster, AVI/AVI. SNPs to check: rs713598, rs1726866, rs10246939. The combination of these three SNPs determines the functional status of the receptor.
Question 4. Do you flush after 1–2 drinks? A) Yes, strongly — and sometimes feel nauseous B) Slightly, but it passes quickly C) Never |
Breakdown: Answer A suggests a high probability of the ALDH2*2 variant (especially with East Asian ancestry) or an active ADH1B*2 variant, in which ethanol is rapidly converted to acetaldehyde but the latter accumulates. Medical context: ALDH2*2 carriers who drink regularly have an elevated risk of oesophageal cancer. SNPs to check: rs671 (ALDH2), rs1229984 (ADH1B).
Question 5. How do you feel about spicy food? A) I love it — the hotter the better B) In moderation C) I can't tolerate it at all — even mild spice is uncomfortable |
Breakdown: This is linked to the TRPV1 gene — the vanilloid receptor that responds to capsaicin (the active compound in chilli). Answer A is often associated with lower baseline TRPV1 sensitivity and/or neural adaptation from regular exposure. More in the Premium material.
Question 6. Do you taste bitterness in red wine (especially tannins)? A) Yes — red wine tastes very bitter and astringent to me B) Slightly — I prefer softer wines C) No — I barely notice any bitterness |
Breakdown: TAS2R38 again — it also responds to tannins. Supertasters generally prefer white or rosé wines with low tannin content, or avoid wine altogether in favour of lighter drinks. Non-tasters comfortably drink full-bodied, highly tannic reds.
Question 7. Is sweetness a reward or a matter of indifference? A) A reward — I love sweet things and find it hard to stop B) Neutral — I can take it or leave it C) Indifferent — I prefer savoury or sour |
Breakdown: The sweetness receptor is encoded by TAS1R2 and TAS1R3. Variants of TAS1R2 (notably SNP rs35874116) are associated with varying sensitivity to sucrose and sweet food consumption. Answer A may indicate heightened receptor sensitivity, or variants in dopamine-system genes (DRD2) that amplify the reward signal from sweet foods.
Question 8. How well do you tolerate fatty food? A) Well — I enjoy it and digest it easily B) Fine in moderate amounts C) Poorly — I feel heavy or uncomfortable after fatty meals |
Breakdown: CD36 encodes a fatty acid receptor on the tongue's surface. Its variants affect how intensely you perceive the taste of fat. The APOE gene (particularly the ε4 allele) influences fat metabolism — carriers process saturated fats less efficiently and have an elevated cardiovascular risk on a high-fat diet.
All of the SNPs listed are accessible in the raw data of most consumer DNA tests (23andMe, AncestryDNA, MyHeritage). The process:
An important limitation: Each of these genes is one factor among dozens that influence taste perception. Epigenetics, the microbiome, childhood experience, culture, and habit contribute no less. DNA is a predisposition, not a sentence. |
Knowing your taste genetic profile offers several practical advantages:
— Premium Material —
Premium contains a full science-writing longreid on spiciness: the evolutionary puzzle of chilli, the neurochemistry of capsaicin, the TRPV1 gene, and why spice lovers live longer (spoiler: the correlation exists; causation is debated).
MAPASGEN — the podcast about genetics that is already reshaping your life.